Schnitzel is typically made with veal, pork or chicken, so it never even occurred to me to schnitzel up some venison until we went to Namibia where they have two things in abundance: wild game and German culinary influence. Continue reading

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This is a great little make-and-take recipe, which I originally got from a cook book for endurance athletes who need to fuel up during exercise but for whatever reason can’t eat or do not like the electrolyte gels.